Make dough of smeed, samneh and boiling water. Knead
well together. Cover tightly and leave overnight. On the second day
knead again thoroughly and form into small balls. Hollow out their
centers. Fill the hollow with mixture of sugar, nuts and flavorings.
Press the dough back over the filling. Press each cookie onto a
buttered baking pan and flatten and decorate with the tines of a fork.
Or, shape the dough in the carved molds made in Lebanon especially for
this purpose. Bake in moderate oven until lightly browned. Dust
liberally with powdered sugar while hot.